Mum’s Spinach and Mushroom Frittata

by Gavan on April 23, 2009

Spinach and Mushroom Frittata

If you’re fortunate enough to live where the sun is shining, where the wind is warm and where the flowers are in bloom, you know you’ve just hit the jackpot with spring’s arrival. As a foodie I love the transition of using winter root vegetables into using vibrant spring produce. I think that’s why I love frittatas so much–you can’t go wrong using any veg! I chose to use fresh organic spinach this week in honor of being “green” for Earth Week.

If you’ve followed Healthhabits’ post Weight Loss & Breakfast: Eggs are Better then you already know how great eggs are for you. I make egg whites scrambled with one full egg every morning for myself and the Missus and keep plenty of hard boiled eggs in the fridge for snacks. (I only eat organic eggs.) Every so often I treat us to one of these lovely frittatas, usually on the weekends after a trip to the farmers’ market. I love using caramelised onion in my frittatas–they give the eggs such a lovely sweet flavor. Speaking of lovely and sweet, with Mother’s Day around the corner I thought I’d showcase a frittata that is easy for you to make for yourself, your Mum or your Missus.

FRITTATA RECIPE:
Serves 4

1 cup cooked red onion – finely sliced (caramelized in a drizzle of olive oil)
1 cup cooked baby spinach – sauteed & chopped (sauteed in a drizzle of olive oil)
1 cup  cooked white mushrooms – sauteed & chopped (sauteed in a drizzle of olive oil)
5 organic egg whites
1 whole organic egg
1/4 tsp salt
1/4 tsp white pepper
1 tsp fresh thyme – chopped

DIRECTIONS:

Begin by preheating oven to 375°F.

NOTE
: To make a frittata you will need a skillet pan that can go in the oven so make sure you have a pan without a plastic/rubber handle. IT WILL MELT.

When veg is ready, preheat your ovenproof nonstick skillet or sauté pan on high heat for 3-4 minutes.
Whisk eggs and season with S&P. Add onions, spinach mushrooms & thyme to beaten egg mixture and stir to combine.
Once skillet or sauté pan is hot add in 2 tbsp olive oil. Pour in frittata mixture and begin cooking as if making scrambled eggs. Stir constantly for 3-4 minutes making sure you scrape all the egg from the sides of the pan.
Once eggs begin to cook, smooth frittata mixture evenly in pan and pop pan in the oven for 20 minutes approx or until frittata is firm.

NOTE:
The key thing here is to make sure your skillet is piping hot so the eggs begin to cook immediately. This will help ensure it doesn’t stick to pan after cooking.

Spinach and Mushroom Fritatta

HOW TO KNOW IT’S READY
Pierce the center with small knife (don’t go all the way thru to the skillet!) and touch your lip with it to feel heat. That’ll tell you quick enough if it’s hot through.
 Once ready remove from oven and let sit for 5 minutes. Using the back of a knife (the dull side) run along the sides of the pan and carefully turn out your frittata onto a cutting board.

CRISPY POTATOES RECIPE
Serves 4

3 large white potatoes – cut into ½” cubes – skin on
olive oil

Par-cook in salted boiling water until potatoes have softened though still firm to the touch (5-6 mins approx). The idea here is to par-boil them, not cooking them completely. This helps speed up the cooking time when sautéing. Drain potatoes.
Meanwhile, preheat large non-stick pan on medium heat. Add in 2 tbsp of olive oil and lay potatoes in a single layer in pan. Let brown without stirring until crispy then flip and repeat. Easy crispy healthy potatoes!

Crispy Potatoes

Mum would be so proud!

All recipes are made with the finest quality farmers’ market whole foods, natural and non-processed ingredients as much as possible.

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